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Articles 1 - 4 of 4
Full-Text Articles in Food Science
Integration Of Sodium Hypochlorite Pretreatment With Co-Immobilized Microalgae/Bacteria Treatment Of Meat Processing Wastewater, Xinjuan Hu, Yulie Meneses, Ashraf Aly Hassan
Integration Of Sodium Hypochlorite Pretreatment With Co-Immobilized Microalgae/Bacteria Treatment Of Meat Processing Wastewater, Xinjuan Hu, Yulie Meneses, Ashraf Aly Hassan
Department of Food Science and Technology: Faculty Publications
Wastewater with 0.2, 0.4, 0.8, 1.0 mg/L free chlorine was biologically treated using co-immobilized microalgae/ bacteria. In contrast, non-pretreated wastewater was treated with beads (control) and blank beads (blank) under the same operating condition. Results showed that NaClO pretreatment removed 8–33% total nitrogen (TN), 31–45% true color and 0.7–2.5 log CFU/mL aerobic-bacteria. At the end of treatment, maximum algal biomass (2,027 dry weight mg/L) was achieved with 0.2 mg/L free chlorine. Bacterial growth in wastewater was decreased by NaClO pretreatment before reaching 7.2–7.7 log CFU/mL on the fifth day. Beads with microorganisms (control) removed 15% more chemical-oxygen-demand (COD), 16% more …
Extraction Of Astaxanthin From Engineered Camelina Sativa Seed Using Ethanol-Modified Supercritical Carbon Dioxide, Liyang Xie, Edgar B. Cahoon, Yue Zhang, Ozan Ciftci
Extraction Of Astaxanthin From Engineered Camelina Sativa Seed Using Ethanol-Modified Supercritical Carbon Dioxide, Liyang Xie, Edgar B. Cahoon, Yue Zhang, Ozan Ciftci
Department of Food Science and Technology: Faculty Publications
Natural astaxanthin, a high-value carotenoid that is currently extracted mainly from marine organisms, was extracted from engineered camelina seed using ethanol-modified supercritical carbon dioxide (SC-CO2) for the first time, and compared with hexane and accelerated solvent extraction using hexane and ethanol. Response surface methodology (RSM) based on central composite rotatable design was employed to investigate the effect of pressure (30–45 MPa), temperature (40–60 °C), and ethanol concentration (10–35%, w/w). RSM-optimized conditions (41.6 MPa, 36.6 °C and 42.0% ethanol concentration) predicted the astaxanthin concentration as 437 μg/g oil, whereas the actual concentration was 421 ± 14 μg/g oil. Astaxanthin …
Evaluation Of Endogenous Allergens For The Safety Evaluation Of Genetically Engineered Food Crops: Review Of Potential Risks, Test Methods, Examples And Relevance, Richard E. Goodman, Rakhi Panda, Harsha Ariyarathna
Evaluation Of Endogenous Allergens For The Safety Evaluation Of Genetically Engineered Food Crops: Review Of Potential Risks, Test Methods, Examples And Relevance, Richard E. Goodman, Rakhi Panda, Harsha Ariyarathna
Department of Food Science and Technology: Faculty Publications
The safety of food produced from genetically engineered (GE) crops is assessed for potential risks of food allergy on the basis of an international consensus guideline outlined by the Codex Alimentarius Commission (2003). The assessment focuses on evaluation of the potential allergenicity of the newly expressed protein(s) as the primary potential risk using a process that markedly limits risks to allergic consumers. However, Codex also recommended evaluating a second concern, potential increases in endogenous allergens of commonly allergenic food crops that might occur due to insertion of the gene. Unfortunately, potential risks and natural variation of endogenous allergens in non-GE …
Coupled Electromagnetic And Heat Transfer Model For Microwave Heating In Domestic Ovens, Krishnamoorthy Pitchai, Sohan Birla, Jeyamkondan Subbiah, D. D. Jones, Harshanardhan Thippareddi
Coupled Electromagnetic And Heat Transfer Model For Microwave Heating In Domestic Ovens, Krishnamoorthy Pitchai, Sohan Birla, Jeyamkondan Subbiah, D. D. Jones, Harshanardhan Thippareddi
Department of Food Science and Technology: Faculty Publications
Microwave ovens are used extensively for heating a variety of not-ready-to-eat food products. Non-uniform heating of foods in microwave ovens is a major concern in assuring microbiological safety of such products. The non-uniform heating of foods is attributed by complex interaction of microwaves with foods. To understand this complex interaction, a comprehensive model was developed to solve coupled electromagnetic and heat transfer equations using finite-difference time-domain based commercial software. The simulation parameters, cell size, heating time step, and number of iterations for steady state electromagnetic field were optimized. The model was validated by 30 s heating profile of a cylindrical …